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Seasons in the Wine Country Recipes from the Culinary Institue of America at Greystone by Cate Conniff-Dobrich

Seasons in the Wine Country Recipes from the Culinary Institue of America at Greystone

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Seasons in the Wine Country Recipes from the Culinary Institue of America at Greystone by Cate Conniff-Dobrich

Beauty. Bounty. Flavors that change with the seasons. California's fertile Napa Valley has been home for decades to those who craft food and wine, from farmers and artisans to winemakers and chefs. Seasons in the Wine Country brings the flavors of the Napa Valley and the expertise of instructors at the Culinary Institute of America at Greystone into your home. Let the expert chefs of the CIA lead you through the unique seasonal flavors of the wine country. Taste the freshness of spring in Lemon Glazed Pound Cake with Rosewater and Strawberries. Sweet White Corn Soup with Crab and Chive Oil is summer's color and heat in a bowl, and Cabernet-Braised Short Ribs with Swiss Chard and Orechiette is the perfect slow-cooked, stick-to-your-ribs supper for a chilly winter Sunday. With simple step-by-step instructions from the world's foremost culinary authorities, you'll soon be cooking like a master chef. Seasons in the Wine Country includes primers on culinary techniques and equipment, information on wine varieties from Rose to Cabernet, and suggestions for pairing each meal with a complementary wine. Eat, drink and cook the good life with Seasons in the Wine Country .

About the Author

Cate Coniff-Dobrich is marketing manager for The Culinary Institute of America at Greystone. She is co-author of Bread and Circus Whole Foods Bible and a member of the International Foodservice Editorial Council and a founding (and current) board member for the Symposium for Professional Wine Writers.

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Book Info

Publication date

30th July 2009


Cate Conniff-Dobrich

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Chronicle Books


168 pages


National & regional cuisine



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